Royal Roast Chicken – 90-Minute Recipe
A classic roast chicken recipe with a royal twist, featuring a dry pluck chicken, herbs, and a hot lemon, resulting in a crispy skin and juicy meat.
From: YouTube(view original)
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Cooking context
1 hr 30 min estimated total time for 6 servings.
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Ingredients
- 1 chicken
- a couple of lugs tablespoons olive oil
- a handful herbs (marjoram, parsley, basil)
- salt
- pepper
- 1 whole bulb garlic
- 2 whole onions
- 1 whole lemon
- 2 slices butter
- a heaped tablespoon flour
- water
Instructions
- 1Preheat the oven to 437°F.
- 2Finely chop a handful of herbs (marjoram, parsley, basil).
- 3Season the chicken with salt and pepper.
- 4Add a couple of lugs of olive oil to the chicken.
- 5Mix the oil and herbs together, making sure the chicken is well coated.
- 6Prepare the chicken by running a knife around the top of the legs and scoring the skin.
- 7Remove the end of the chicken leg and make three confident slices down to the bone on the thigh meat.
- 8Create a pouch between the skin and the breast meat, being careful not to tear the skin.
- 9Divide the chopped herbs in half and add them to the pouch.
- 10Insert two slices of butter into the pouch to make the chicken breast juicier.
- 11Stab a hot lemon and add it to the chicken cavity.
- 12Tie the chicken up with butcher's string to keep it in shape.
- 13Rub the remaining oil and herbs all over the chicken.
- 14Place the chicken in a tray with a whole bulb of garlic and two onions, cut in half.
- 15Roast the chicken in the preheated oven for one hour.
- 16While the chicken is cooking, prepare the gravy by adding a heaped tablespoon of flour to the tray and mixing it with the juices.
- 17Add water to the tray and bring the mixture to a boil.
- 18Let the chicken rest while finishing the gravy.
- 19Sieve out the chunks from the gravy and bring it back to a boil.
- 20Carve the chicken and serve with the gravy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Create a butter‑herb pocket
After scoring the skin, form a pouch between the skin and breast meat, then add half the herbs and two butter slices before sealing.
Stir flour into pan juices early
When the chicken is roasting, sprinkle the heaped tablespoon of flour into the tray and mix with the drippings before adding water.
Rest before carving
Allow the chicken to rest after roasting while you finish the gravy, ensuring juices redistribute.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Royal Roast Chicken?
- About 1 hour 30 minutes in total: 30 minutes of prep and 1 hour of cooking.
- How many servings does this Royal Roast Chicken recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Royal Roast Chicken recipe come from?
- It was shared on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.